I am a freelance writer and photographer (look for me as ShootCake). I have an MA in Creative Writing from Rhodes University, Grahamstown and some of my work has appeared in local literary journals. A food pornographer by calling, I would like to one day create a confessional recipe book in measures of rhythm and breath.

Zee

saaleha

October 7, 2011

Ah yes, here it is:

This is the recipe for one kilogram prawns (deveined, with the shells on).
Marinate the prawns in 3 tablespoons of tandoori masala and half a brick of butter. Cook.
In a separate pot, combine the following;
• 1 tablespoon Wellingtons Sweet & Sour Chutney
• 2 tablespoons Nando’s peri-peri sauce
• 1 teaspoon thyme
• 1 teaspoon garlic salt
• 1 teaspoon Aromat
Allow to simmer for a few minutes, then add a 250ml tub of fresh cream and the juice of 2 or 3 lemons.
Pour this over the cooked prawns.